On Mothers' Day, my husband made me stuffed French toast for breakfast, which means he bought a loaf of bread. The left-overs of this loaf sat out for a couple of days until it became rock solid. I didn't want to just throw it out so I search the web for a great bread pudding recipe that would not require me to go to the store for ingredients. Most bread puddings are really fussy and require cream (which I didn't have), so I started to look for one that had cream cheese in it. That is when I landed at Mission: Food and found a recipe for perfection. It was so good, I went out and bought another loaf just to make it again that weekend. There are so many great things about this recipe, it isn't fussy, it only takes 30 minutes to bake and the best part is that you line the cake pan with parchment so there is no mess and it slides right out. Seriously, Victoria, you made my week! (P.S. I did sprinkle some cinnamon over the bread before I poured the pudding over the bread just as a throw back to traditional bread pudding.)